Piperade (Video and Printable Recipe)

I’ve said it before and I’ll say it again — Piperade turns even the humblest of foods into haute cuisine. Making an omelet? Give it a shimmering topping of Piperade. Ditto for pasta, fish, chicken, and even frozen, store-bought pizza. The recipe:

Thanks for watching! Tomorrow I will show you how to make Chicken Piperade — the famous (and very easy) Basque country dish. So please stay tuned!

Just what I needed! I had a bunch of peppers that I was about to chop and freeze for later use (very handy) but this recipe is SO much more tasty and interesting, and it turned up just in time. Thanks!

Thanks Kevin: So this week, I made the garbanzo brownies and the lettuce wraps sans chicken but with shrimp (twice!) and the hand sanitizer. You’re so helpful and your great sense of humor is another must have ingredient. Again, many thanks!

Just a comment to let know that I’ve always loved and appreciated your blog. I’ve had your book on my wishlist for a while and when we get through this I’m gonna splurge and buy it when we get back to normal.

One silver lining is that this is a good time for the ambitious home cook to get to all of the complicated recipes that we’ve wanted to tackle, and the specialty kitchen appliances in our cupboards. Homemade pasta here I come!

I didn’t realize this had a name – I’ve made it for years – almost everything I cook has peppers, onions, garlic, and olive oil. (sometimes I add mushrooms) I buy frozen organic cheese pizzas and always add this. Much better than those commercial pizzas that cost a fortune and don’t taste very good.

Hello, Kevin. My name is Arantza and I’ m writing you from the Basque Country. The Piperrada is a wonderful company, indeed. We cook the peppers a little more, until they are very tender.
Thanks a lot for wonderful insights and awesome pictures.
See you,
Arantza

There is an actual name and recipe for this! It’s what I do every time I have an over abundance of peppers from the garden. I’m just about out of last summer’s supply. I think I’ll plan for an over abundance this year!

This would be a great recipe to use during the summer when the peppers are coming in from the garden. And, shame on you Kevin, you should be using your own garlic from your garden. I’m sure you aren’t because you ran out, wink wink. Not because you like the convenience.

Since I (and all of us) am cooking from the food in the house I made this with frozen bell pepper slices I had in the freezer. It turned out delicious.
So far we have eaten it with eggs and rice for breakfast. I am thinking of topping tonights leftover marina pasta with it. I hope everyone reading this is healthy and your family too.

Superb recipe idea. Stuck in social isolation at home, there is nothing better to look forward to.
I love everything about it. I’ll probably cook it until the peppers are all soft and juicy.
Love your ideas, which are practical, simple and beautiful.

I made this while self-isolating (I’m baking and cooking everyday and loving it)
Anyway, the Piperade not only looks amazing, it tastes amazing! Thank you for sharing this recipe. I tried to send you a pic of the before cooking and after but couldn’t get it to work 🙁

So far, I’ve used it on homemade pizza (twice) and scrambled eggs and sausage/potato casserole.